4 boneless, skinless chicken breasts
Salt to taste
3/4 cup coarsely chopped onion
3 large garlic cloves, minced
1 tablespoon extra virgin olive oil
1 1/4 cups low-sodium chicken broth
1 1/4 cups medium picante sauce
1 cup quinoa, rinsed (or 1 cup basmati rice)
1 large ripe avocado, peeled and sliced
1 medium tomato, coarsely chopped
4 ounces shredded Cheddar or Monterey Jack, or more to taste

Sprinkle chicken breasts with salt as desired, set aside. Sauté onion and garlic in olive oil in 10-inch skillet until lightly browned. Add chicken broth and picante sauce and bring to boil. Stir in quinoa, then arrange chicken breasts over top. Cover tightly and simmer 20 minutes. Remove from heat, let stand until liquid is absorbed, about 5 minutes. Garnish with avocado, tomato and cheese.

Servings: 4. Serving size: 1/4 of dish. Per serving: 511 calories, 32.7 g protein, 22.6 g fat, 42.6 g carbohydrates, 9.8 g dietary fiber, 913 mg sodium, 7.7 g sugars, 70 mg cholesterol

Kathy Buley, Pedernales Electric Cooperative